Unbelievably Soft Cinnamon Rolls
Servings: 12 rolls
Huge, fluffy and unbelievably soft Cinnamon rolls, smothered with deliciously tangy cream cheese frosting. These Cinnamon Rolls literally melt in your mouth - they are SO GOOD!
- 300 ml whole milk
- 7 g packet of instant yeast (2.25 tsps)
- 1 large egg at room temperature
- 50 g granulated sugar
- 40 g unsalted butter melted
- 0.5 tsp salt
- 500 g strong white bread flour plus extra if the dough is too sticky
- 1 tbsp butter (for greasing)
- 85 g butter softened
- 50 g granulated sugar
- 1.5 tbsp cinnamon
- 2 tbsp unsalted butter (for brushing the rolls) melted
Cream cheese frosting
- 115 g cream cheese
- 80 g unsalted butter softened
- 120 g icing sugar (powdered sugar)
- 0.5 tsp vanilla extract
To make the dough
In a large mixing bowl, add the warm milk (300ml), sprinkle over the yeast (7g) and add the egg, sugar (50g), melted butter (40g) and salt (0.5 tsp). Whisk until thoroughly combined.
Add the flour (500g) and mix with a Danish whisk or spatula. Touch the dough with a clean, dry finger - if it sticks to your finger and more flour a tablespoon at a time. The dough is ready when it still feels tacky to the touch but does not stick to a clean, dry finger.
Flour a work surface and turn the dough out on to it. Knead for 5 minutes (this can also be done for 3 minutes in a stand mixer using a dough hook on the lowest speed setting) Transfer the dough to a lightly oiled bowl and leave it to rise in a warm place, proving drawer or warmed oven for 1 hour.
To shape and fill the dough
When the dough has risen, punch the air out of it and turn it out on to a floured work surface. Roll the dough out to a rectangle measuring 15" x 10".
Spread the softened butter (85g) over the entire surface of the dough making sure you get right to the edges.
Make the filling by mixing the sugar (50g) with the cinnamon (1.5 tbsp) then sprinkle it on top of the buttered dough. Press it into the dough lightly using your palms. With the longest edge facing you, roll up the dough into a tight sausage shape. Cut the dough into 12 equal pieces.
Grease your baking dish with butter (1 tbsp) and arrange the Cinnamon Rolls in the dish, cut side down with some space in between them. Leave the rolls to rise in a warm place, proving drawer or warmed oven for 30 minutes.
Meanwhile, preheat the oven to 180ºC/160ºC Fan/Gas 4/ 350ºF.
Melt the butter (2tbsp). When the Cinnamon Rolls have puffed up in size, brush them with the melted butter and bake uncovered in the centre of the preheated oven for 22-24 minutes until the tops are lightly golden. Let them cool in the baking dish for 15 minutes while you make the cream cheese frosting.
To make the cream cheese frosting
In a medium-size bowl, combine the cream cheese (115g), butter (80g), icing sugar (120g) and vanilla extract (0.5 tsp).
Spread the cream cheese frosting on top of the Cinnamon Rolls while they are still warm from the oven.
I put the Cinnamon Rolls to rise in my oven proving drawer. Built-in proving drawers operate at very low heat, usually around 40ºC which is the optimum condition for yeast activity.
No proving drawer? No problem, you can prove the dough in your oven instead. Turn your oven on at the lowest temperature (usually 80ºC) allow it to come up to temperature then turn it off and put the Cinnamon Rolls in to prove for the required time.
Cinnamon Rolls are excellent to make ahead. Make the dough according to the instructions and follow the steps up to slicing the dough into individual pieces. At this point, place them into a baking dish, cover with clingfilm and refrigerate.
When you're ready to bake the Cinnamon Rolls, remove them from the fridge and leave them to rise at room temperature for 45 minutes - 1 hour. Then bake and frost as directed.
To freeze before baking: make the dough according to the instructions and follow the steps up to slicing the dough into individual pieces. At this point, place them into a baking dish, cover with clingfilm and a layer of tin foil and put them in the freezer.
Allow the Cinnamon Rolls to thaw out in the fridge overnight, remove them from the fridge and leave them to rise at room temperature for 45 minutes - 1 hour. Then bake and frost as directed.
To freeze after baking: Leave the Cinnamon Rolls to completely cool then wrap the dish in cling film and a layer of tin foil. Place in the freezer. When you're ready to eat them, remove from the freezer and heat them in the oven for 5-10 minutes or the microwave for a minute it two.
Cinnamon Rolls can be reheated for 20-30 seconds in the microwave. This softens the dough and the frosting will melt slightly but they will still taste amazing.
Cover with clingfilm and store in the fridge. Follow the instructions above for reheating. They will keep for 2-3 days.
Calories: 428kcal | Carbohydrates: 51g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 206mg | Potassium: 103mg | Fiber: 2g | Sugar: 20g | Vitamin A: 706IU | Calcium: 59mg | Iron: 1mg